CN105029282A - Pure-natural steamed sweet potato food and production method thereof - Google Patents
Pure-natural steamed sweet potato food and production method thereof Download PDFInfo
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Abstract
A pure-natural steamed sweet potato food and a production method thereof. The invention relates to a pure-natural sweet potato food and a production method thereof. The production method comprises the steps of selecting raw materials, removing rough skin, performing temperature-controlled saccharification and normal-temperature saccharification, peeling the sweet potatoes, steaming the sweet potatoes, cutting and drying the steamed sweet potatoes, re-drying the steamed sweet potatoes, and performing sterilization, quality inspection and packaging. The steamed sweet potato food has following beneficial advantages: 1) the sweet potato food is free of any additive substances and is free of any half-cooked problem, is uniform in a soft mouthfeel, is high in saccharification degree, is less in or basically free of color difference in pulp, is fresh and bright in surface, is transparent or semi-transparent in whole color, is soft in mouthfeel and is free of hardening, can be deformed when being nipped by hands, is free of being steamed when being eaten and is sweet, delicious and pure in taste; and 2) the production method is free of influences of seasons and can be carried out at all seasons, is short in production period, is high in production efficiency, allows large-scale production, is not liable to be mildewed and can be stored by more than one year.
Description
Technical field
The present invention relates to pure natural and steam potato food and processing method thereof.
Background technology
Natural Ipomoea batatas food product packets draws together Ipomoea batatas fruit or sweet potato stripe, is a kind of traditional food, has abundant nutriment, and people are accustomed to claiming Longevity.Peasant makes by conventional method in the past, after being returned by sweet potato harvesting, coolly puts saccharification, then remove the peel, stripping and slicing, poach, dry, decatize, solarization system be repeated multiple times, finally becomes Ipomoea batatas fruit (bar).There is a large amount of half-cooked phenomenons in this Ipomoea batatas fruit (bar), what have is soft, and what have is hard; Glycation extend is inconsistent, and meat aberration is large; Owing to repeatedly steaming solarization, damage top layer, make product surface owe salubrious, glossy; Quality is easily hardened, and will steam soft time edible; The most easily go mouldy, not easily preserve; Processing, by seasonal effect, generally can only be produced in autumn and winter season; Be the process-cycle grow to 2 months again, by weather effect, cannot large-scale production be carried out.Someone wants this traditional food to carry out suitability for industrialized production now, but cannot reach the color, smell and taste of traditional Ipomoea batatas fruit (bar) that pure natural.It is the processing method of a kind of instant dried sweet potato of 201010557568 as number of patent application: fresh potato → storage saccharification pretreatment → cleaning, peeling, honey → steamed 30 ~ 45min → 60 ~ 70 DEG C the micro-wave vacuum of slitting → blanching 15 ~ 30s → drain → add 1 ~ 3% quality to the camellia oil → steamed 15 ~ 30min → 50 ~ 60 DEG C micro-wave vacuum of moisture 32 ~ 36% → addition 0.2 ~ 0.4% quality to moisture 14 ~ 18% → 4 ~ 8 DEG C of Storage in cold banks moisture regain to moisture 20 ~ 24% → 30 ~ 40 DEG C of microwave sterilization 3 ~ 6min → vacuum packagings.And for example number of patent application is the processing technology of a kind of dried sweet potato of 201410230386, comprises the following steps: first by air-dry for Ipomoea batatas, clean, peeling, slitting, obtain sweet potato stripe; Again the mixed solution that sweet potato stripe D-araboascorbic acid sodium solution and citric acid solution are made into is soaked 3 ~ 5min; Then the calcium chloride solution blanching 15 ~ 30s of 80 ~ 90 DEG C is placed in, drain, add the honey dipping 10 ~ 30min of its weight 1 ~ 3%, freeze to-28 ~-33 DEG C, finally the sweet potato stripe freezed is placed in vacuum freeze drier, vacuum be 35 ~ 80Pa, condenser temperature is-40 ~-60 DEG C, temperature of heating plate 55 ~ 95 DEG C, drying time is 12 ~ 20h, obtains dried sweet potato.The storage Mashing process that such product and technique adopt, saccharification is inadequate, in order to increase sugariness, with the addition of honey, surface flatness is inadequate, with the addition of camellia oil, employ D-araboascorbic acid sodium, citric acid, calcium chloride etc., its product quality and color, smell and taste and traditional food differ greatly.
Summary of the invention
The object of the invention is to: one is openly a kind of not containing any additional thing, there is not half-cooked phenomenon, quality is soft consistent, Glycation extend is high, meat aberration is little or basic no color differnece, and product surface is salubrious, glossy, and quality is soft, distortion can be pinched by hand, soft pure natural sweet potato food time edible, need not be steamed; Two be that all can process throughout the year, with short production cycle, production efficiency is high not by seasonal effect, and can carry out large-scale production, product not easily goes mouldy, the preparation method of the pure natural sweet potato food can guaranteed the quality more than 1 year.
Technical solution of the present invention is: pure natural steams potato food, its special character is the content of material 100% of Ipomoea batatas own, surface clear go out frosting thing be zero, the dark brown patch that cortex face has saccharification to be formed, quality is soft, and hand pinches distortion, meat color is transparent or semitransparent, surface is clearly glossy, natural sweet taste, pure in mouth feel.
Technical solution of the present invention is: the preparation method of natural steaming potato food, and its special character is to carry out according to the following steps:
A, raw material are selected: select content of starch at the most 30% Ipomoea batatas kind, select size, length by product requirement, Ipomoea batatas that shape is suitable be raw material;
B, temperature control saccharification: by the Ipomoea batatas of above-mentioned steps under the hot blast condition of 50 DEG C at the most, wind 30 hours at the most;
C, normal temperature saccharification: by the saccharification 4-7 days under at least 5 DEG C of natural temperatures of the Ipomoea batatas after temperature control saccharification;
D, to peel: the Ipomoea batatas after normal temperature saccharification is soaked in water, clean, ream potato skin;
E, steam potato: cleaned by the Ipomoea batatas after peeling and put into steamer and cook;
F, segmentation: after well-done Ipomoea batatas is cooled to non-scald on hand, be divided into French fries or potato block by shape of product requirement;
G, oven dry: by French fries obtained for above-mentioned steps or potato block, under the hot blast temperature of 80 DEG C at the most, dry at least 4 hours;
H, multiple dry: the French fries obtained through above-mentioned baking step or potato block, under natural temperature, cool postpone carries out wind under 80 DEG C of hot blast temperatures at the most, coolly again put wind again, iterative cycles, until French fries or potato block moisture content up to standard, formation quality is soft, transparent color and luster or translucent, the natural potato food that surface is salubrious, glossy;
I, sterilization;
J, quality inspection packaging.
Technical solution of the present invention is: pure natural steams the preparation method of potato food, and its special character is to carry out according to the following steps:
A, raw material are selected: select content of starch at the most 30%, the Ipomoea batatas of weight within 200g be raw material;
B, temperature control saccharification: by the Ipomoea batatas of above-mentioned steps under the hot blast condition of 50 DEG C at the most, wind 30 hours at the most;
C, normal temperature saccharification: by the saccharification 4-7 days under at least 5 DEG C of natural temperatures of the Ipomoea batatas after temperature control saccharification;
D, to peel: the Ipomoea batatas after normal temperature saccharification is soaked in water, clean, ream potato skin;
E, steam potato: cleaned by the Ipomoea batatas after peeling and put into steamer and cook;
F, oven dry: by French fries obtained for above-mentioned steps or potato block, under the hot blast temperature of 80 DEG C at the most, dry at least 4 hours;
G, multiple dry: through the Ipomoea batatas fruit that above-mentioned baking step is obtained, under natural temperature, cool postpone carries out wind under 80 DEG C of hot blast temperatures at the most, coolly again put wind again, iterative cycles, until Ipomoea batatas fruit moisture content is up to standard, formation quality is soft, transparent color and luster or translucent, the natural potato food that surface is salubrious, glossy;
H, sterilization;
I, quality inspection packaging.
Technical solution of the present invention is: pure natural steams the preparation method of potato food, and its special character is to carry out according to the following steps:
A, raw material select: select content of starch at the most 30% Ipomoea batatas be raw material;
B, temperature control saccharification: by the Ipomoea batatas of above-mentioned steps under the hot blast condition of 50 DEG C at the most, wind 30 hours at the most;
C, normal temperature saccharification: by the saccharification 4-7 days under at least 5 DEG C of natural temperatures of the Ipomoea batatas after temperature control saccharification;
D, to peel: the Ipomoea batatas after normal temperature saccharification is soaked in water, clean, ream potato skin;
E, steam potato: cleaned by the Ipomoea batatas after peeling and put into steamer and cook;
F, segmentation: after well-done Ipomoea batatas is cooled to non-scald on hand, segmentation is block in flakes;
G, oven dry: by French fries obtained for above-mentioned steps or potato block, under the hot blast temperature of 80 DEG C at the most, dry at least 4 hours;
H, smash mashed potatoes: the sweet potato slices block that baking step is obtained is pounded sweet potato mash;
I, shaping; The mashed potatoes that above-mentioned steps is obtained are pressed into required product shape, or sweet potato slices block obtained for step h oven dry is directly compressed into required product shape;
J, multiple dry: through the potato food that above-mentioned baking step is obtained, under natural temperature, cool postpone carries out wind under 80 DEG C of hot blast temperatures at the most, coollyer puts wind again, iterative cycles, until potato food moisture content is up to standard, form quality soft, transparent color and luster or translucent pure natural sweet potato food;
K, sterilization;
L, quality inspection packaging.
Before the temperature control saccharification step of the technology of the present invention solution, tertia step can be provided with: by the Ipomoea batatas chosen, wipe top layer tertia off.
The technology of the present invention solution baking step is under the hot blast temperature of 60 DEG C-80 DEG C, wind 4-8 hours, then under the hot blast temperature of 60 DEG C-50 DEG C, 50 DEG C-40 DEG C, 40 DEG C-30 DEG C, and wind 1-3 hours respectively.
In the technology of the present invention solution, temperature control saccharification can divide high temperature and low temperature two sections of saccharification: described is mashing: will go the Ipomoea batatas after tertia under the hot blast temperature of 35 DEG C-50 DEG C, wind 4-10 hours; Described low temperature saccharification: by the Ipomoea batatas after mashing under the hot blast temperature of 28 DEG C-42 DEG C, wind 4-10 hours, then lowers the temperature, under the hot blast temperature of 22 DEG C-35 DEG C, wind 4-10 hours.
Normal temperature saccharification in the technology of the present invention solution, can be by temperature control saccharification after Ipomoea batatas wind saccharification 4-7 days under at least 5 DEG C of natural temperatures.
The present invention is owing to have employed above technical scheme, have the following advantages: one is that potato food does not contain any additional thing, and there is not any half-cooked phenomenon, quality is soft consistent, Glycation extend is high, little or the basic no color differnece of meat aberration, product surface is salubrious, glossy, entire body transparent color and luster or translucent, quality softness is non-sclerous, can pinch distortion by hand, need not steam soft time edible, mouthfeel is sweet pure; Two is preparation methods of pure natural sweet potato food, and not by seasonal effect, all can process throughout the year, with short production cycle, production efficiency is high, and can carry out large-scale production, product not easily goes mouldy, and can guarantee the quality more than 1 year.
Accompanying drawing explanation
Fig. 1 is that pure natural of the present invention steams potato food product figure.
Fig. 2 of the present inventionly removes tertia Ipomoea batatas figure figure.
Fig. 3 is that the present invention is by the Ipomoea batatas figure after saccharification.
Fig. 4 is the Ipomoea batatas figure that peels of the present invention.
Fig. 5 is the Ipomoea batatas figure after boiling of the present invention.
Fig. 6 is the French fries figure after segmentation of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is further illustrated.
Embodiment 1: pure natural steams potato food, the content of material 100% of Ipomoea batatas own, surface clear go out frosting thing be zero, the dark brown patch that cortex face has saccharification to be formed, quality is soft, and hand pinches distortion, entire body transparent color and luster or translucent, surface is salubrious, glossy, and natural sweet taste, mouthfeel is sweet pure.
Embodiment 2: pure natural steams potato food, its profile is potato bulk or French fries shape, the content of material 100% of Ipomoea batatas own, surface clear go out frosting thing be zero, the dark brown patch that cortex face has saccharification to be formed, not contain any additional substance, quality is soft, hand pinches distortion, color and luster reddish yellow, and entire body meat is transparent, surface is salubrious, glossy, it is zero that surface sticks thing, natural sweet taste, and mouthfeel is sweet pure.
Embodiment 3: pure natural steams potato food, its profile is little Ipomoea batatas shape, the content of material 100% of Ipomoea batatas own, not containing any additional substance, surface clear go out frosting thing be zero, the dark brown patch that cortex face has saccharification to be formed, shape, the size of patch are relevant with the depth of cutting when peeling, the dark place of cutting is of light color, and the shallow local color of cutting is dark.Quality is soft, and hand pinches distortion, and partially white in color and luster reddish yellow or Huang, entire body meat is brilliant bright bright, and surface is salubrious, glossy, sticks, natural sweet taste, pure in mouth feel without smalls.
Embodiment 4: pure natural steams potato food, and its profile is square, or patty, or spherical, or strip-like-shaped, or animal shape, or little Ipomoea batatas shape, the content of material 100% of Ipomoea batatas own, surface clear go out frosting thing be zero, not containing any additional substance, quality is soft, and hand pinches distortion, partially white in color and luster reddish yellow or Huang, entire body meat is brilliant bright bright, and surface is salubrious, glossy, natural sweet taste, pure in mouth feel.
Embodiment 5: pure natural steams the preparation method of potato food, is to carry out according to the following steps:
A, raw material are selected: select content of starch at the most 30% Ipomoea batatas kind, be raw material by shape of product requirements selection size, length, Ipomoea batatas that shape is suitable;
B, remove tertia: by the Ipomoea batatas chosen, wipe top layer tertia off;
C, temperature control saccharification: by the Ipomoea batatas of above-mentioned steps under the hot blast condition of 50 DEG C at the most, wind 30 hours at the most;
D, normal temperature saccharification: by the saccharification 4-7 days under at least 5 DEG C of natural temperatures of the Ipomoea batatas after temperature control saccharification;
E, to peel: the Ipomoea batatas after normal temperature saccharification is soaked in water, clean, ream potato skin;
F, steam potato: cleaned by the Ipomoea batatas after peeling and put into steamer and cook;
G, segmentation: after well-done Ipomoea batatas is cooled to non-scald on hand, be divided into French fries or potato block by shape of product requirement;
H, oven dry: by French fries obtained for above-mentioned steps or potato block, under the hot blast temperature of 80 DEG C at the most, wind at least 4 hours;
I, multiple dry: the French fries obtained through above-mentioned baking step or potato block, coolly under natural temperature put and carry out wind under 80 DEG C of hot blast temperatures at the most, coolly again put wind again, iterative cycles, until French fries or potato block moisture content up to standard, formation quality is soft, transparent color and luster or translucent, the natural potato food that surface is salubrious, glossy;
J, sterilization;
K, quality inspection packaging.
Embodiment 6: pure natural steams the preparation method of potato food, is to carry out according to the following steps:
A, raw material are selected: select content of starch at the most 30%, the Ipomoea batatas of weight within 200g be raw material;
B, remove tertia: by the Ipomoea batatas chosen, wipe top layer tertia off;
C, temperature control saccharification: by the Ipomoea batatas of above-mentioned steps under the hot blast condition of 50 DEG C at the most, wind 30 hours at the most;
D, normal temperature saccharification: by the saccharification 4-7 days under at least 5 DEG C of natural temperatures of the Ipomoea batatas after temperature control saccharification;
E, to peel: the Ipomoea batatas after normal temperature saccharification is soaked in water, clean, ream potato skin;
F, steam potato: cleaned by the Ipomoea batatas after peeling and put into steamer and cook;
G, oven dry: by French fries obtained for above-mentioned steps or potato block, under the hot blast temperature of 80 DEG C at the most, wind at least 4 hours; Or under the hot blast temperature of 60 DEG C-80 DEG C, wind 4-8 hours, then under the hot blast temperature of 60 DEG C-50 DEG C, 50 DEG C-40 DEG C, 40 DEG C-30 DEG C, wind 1-3 hours respectively;
H, multiple dry: through the Ipomoea batatas fruit that above-mentioned baking step is obtained, coolly under natural temperature put 6-16 hour, or wind under 35 DEG C of-80 DEG C of hot blast temperatures again after 8-18 hour, time 20-50 minute, coollyer put wind again, iterative cycles, until Ipomoea batatas fruit moisture content is up to standard, formation quality is soft, transparent color and luster or translucent, the natural potato food that surface is salubrious, glossy;
I, sterilization;
J, quality inspection packaging.
Embodiment 7: pure natural steams the preparation method of potato food, is to carry out according to the following steps:
A, raw material select: select content of starch at the most 30% Ipomoea batatas be raw material;
B, remove tertia: by the Ipomoea batatas chosen, wipe top layer tertia off;
C, temperature control saccharification: by the Ipomoea batatas of above-mentioned steps under the hot blast condition of 50 DEG C at the most, wind 30 hours at the most;
D, normal temperature saccharification: by the Ipomoea batatas after temperature control saccharification saccharification 4-7 days or 5-6 days under at least 5 DEG C of natural temperatures;
E, to peel: the Ipomoea batatas after normal temperature saccharification is soaked in water, clean, ream potato skin.The general 30-50 minute of soak time, is easy to clean with mud and is as the criterion;
F, steam potato: cleaned by the Ipomoea batatas after peeling and put into steamer and cook;
G, segmentation: after well-done Ipomoea batatas is cooled to non-scald on hand, segmentation is block in flakes;
H, oven dry: the French fries obtained by above-mentioned steps or potato block, under the hot blast temperature of 60 DEG C-80 DEG C, wind 4-8 hours, then under the hot blast temperature of 60 DEG C-50 DEG C, 50 DEG C-40 DEG C, 40 DEG C-30 DEG C, wind 1-3 hours respectively;
I, smash mashed potatoes: the sweet potato slices block that baking step is obtained is pounded sweet potato mash;
J, shaping; The mashed potatoes that above-mentioned steps is obtained are pressed into required product shape, or the sweet potato slices block after being dried by step h is directly compressed into required product shape; As box-shaped, strip, circle, annular, animal-type etc.;
K, multiple dry: through the potato food that above-mentioned forming step is obtained, coolly under natural temperature to put after 6-16 hour again under 35 DEG C of-60 DEG C of hot blast temperatures, wind at least 20 minutes, coolly again put wind again, iterative cycles, until potato food moisture content is up to standard, in order to keep the flexibility of product, moisture content is at 7-15%.General at 8-13% or 9-12% or 10-11%.Formation quality is soft, transparent color and luster or translucent pure natural sweet potato food;
L, sterilization;
M, quality inspection packaging.
Embodiment 8: the preparation method steaming potato food according to the pure natural of embodiment 5-7, described normal temperature saccharification be by temperature control saccharification after Ipomoea batatas wind saccharification under at least 5 DEG C of natural temperatures.
Embodiment 9: according to the preparation method of the pure natural steaming potato food that embodiment 5-7 exemplifies, described temperature control saccharification, normal temperature saccharification, oven dry, multiple doing all can be carried out in same saccharification storehouse, or temperature control saccharification, oven dry, do and carry out in temperature control saccharification storehouse again, normal temperature saccharification is carried out in normal temperature saccharification storehouse.
Embodiment 10: according to the preparation method of the pure natural steaming potato food that embodiment 5-7 exemplifies, described temperature control saccharification can divide high temperature and low temperature two sections of saccharification: described mashing be to go the Ipomoea batatas after tertia at 38 DEG C-48 DEG C, or 40 DEG C-45 DEG C, or under the hot blast temperature of 42 DEG C-43 DEG C, wind 5-10 hours, or 6-9 hours, or 7-8 hours; Described low temperature saccharification is by the Ipomoea batatas after mashing at 30 DEG C-43 DEG C, or 33 DEG C-40 DEG C, or 35 DEG C-38 DEG C, or under the hot blast temperature of 36 DEG C-37 DEG C, wind 5-10 hours, or 6-9 hours, or 7-8 hours, then lower the temperature, at 22 DEG C-38 DEG C, or 25 DEG C-35 DEG C, or 27 DEG C-34 DEG C, or 28 DEG C-33 DEG C, or 29 DEG C-32 DEG C, or under the hot blast temperature of 30 DEG C-31 DEG C, wind 5-10 hours, or 6-9 hours, or 7-8 hours.
Embodiment 11: the pure natural exemplified according to embodiment 5-9 steams the preparation method of potato food, the Ipomoea batatas kind can selecting content of starch 6-25% or 6-20% or 6-15% or 6-12% or 8-10% selected by its raw material, power as general in red heart, pacify red No. two, Guangdong is white etc.
Embodiment 12: according to the preparation method of the pure natural steaming potato food that embodiment 5-9 exemplifies, described oven dry is that the obtained French fries of above-mentioned steps or potato block are put into warehouse for drying, at 60 DEG C-75 DEG C, or 60 DEG C-70 DEG C, or under the hot blast temperature of 60 DEG C-65 DEG C, wind 4-9 hours, or 5-8 hours, or 6-7 hours, then at 58 DEG C-52 DEG C, or 56 DEG C-54 DEG C, or under the hot blast temperature of 55 DEG C, wind 1.5-3 hours, 2.5-3 hours; Then at 48 DEG C-42 DEG C, or 46 DEG C-44 DEG C, or under 45 DEG C of hot blast temperatures, wind 1.5-3 hours, 2.5-3 hours; Again then at 38 DEG C-32 DEG C or 36 DEG C-34 DEG C, or under the hot blast temperature of 35 DEG C, wind 1.5-3 hours, 2.5-3 hours.
The pure natural that embodiment 13 exemplifies according to embodiment 5-12 steams the preparation method of potato food, described multiple dry be coolly under natural temperature put 7-16 hour, or 8-15 hour, or 9-15 hour, or 10-14 hour, or 11-13 hour, or under putting into again 40 DEG C-55 DEG C, warehouse for drying inherence or 45 DEG C of-50 DEG C of hot blast temperatures after 12 hours, wind 20-60 minute, or 25-55 minute, or 30-55 minute, or 35-55 minute, or 40-50 minute, or 45-50 minute, coolly again put wind again, iterative cycles at least 4 times.Iterative cycles number of times is more, and the product flexibility transparency is better, but cost is higher, general circulation 6-12 time, or 7-11 time, or 8-10 time, or 9-10 time.
The pure natural that embodiment 14 exemplifies according to embodiment 5-13 steams the preparation method of potato food, and its temperature control saccharification, oven dry, multiple dry wind speed are 0.5-5m/ second, or 1-4.5m/ second, or 1.5-4m/ second, or 2-3.5m/ second, or 2.5-3m/ second.The wind speed of described normal temperature saccharification is 5-16m second, or 6-15m/ second, or 7-14m/ second, or 8-13m/ second, or 9-12m/ second.
Embodiment 15 steams the preparation method of potato food according to the pure natural that embodiment 5-13 exemplifies, described sterilization first can carry out ultraviolet sterilization, then vacuum packaging, boiling water product after vacuum packaging being put into 100 DEG C again boils, or by the steamed of 100 DEG C-120 DEG C, steam, boil time 8-15 minute or 10-12 minute.Steaming, the time of boiling will ensure the object reaching thorough sterilizing, make its shelf-life more than 1 year.
All numerical points in the application's number range, all in the illustrative ranges of embodiment.
The technique effect of technique effect of the present invention and prior art is compared as follows table.
Claims (15)
1. pure natural steams potato food, it is characterized in that the content of material 100% of Ipomoea batatas own, surface clear go out frosting thing be zero, the dark brown patch that cortex face has saccharification to be formed, quality is soft, and hand pinches distortion, and meat color is transparent or semitransparent, surface is clearly glossy, natural sweet taste, pure in mouth feel.
2. pure natural according to claim 1 steams potato food, it is characterized in that shape is block or strip or Ipomoea batatas nature shape.
3. pure natural according to claim 1 steams potato food, it is characterized in that being pressed into square, or patty, or spherical, or strip-like-shaped, or animal shape, or little Ipomoea batatas shape.
4. the preparation method of natural potato food, is characterized in that carrying out according to the following steps:
A, raw material are selected: select content of starch at the most 30% Ipomoea batatas kind, select size by product requirement, Ipomoea batatas that shape is suitable be raw material;
B, temperature control saccharification: by the Ipomoea batatas of above-mentioned steps under the hot blast condition of 50 DEG C at the most, wind 30 hours at the most;
C, normal temperature saccharification: by the saccharification 4-7 days under at least 5 DEG C of natural temperatures of the Ipomoea batatas after temperature control saccharification;
D, to peel: the Ipomoea batatas after normal temperature saccharification is soaked in water, clean, ream potato skin;
E, steam potato: cleaned by the Ipomoea batatas after peeling and put into steamer and cook;
F, segmentation: after well-done Ipomoea batatas is cooled to non-scald on hand, be divided into French fries or potato block by shape of product requirement;
G, oven dry: by French fries obtained for above-mentioned steps or potato block, under the hot blast temperature of 80 DEG C at the most, wind at least 4 hours;
H, multiple dry: the French fries obtained through above-mentioned baking step or potato block, under natural temperature, cool postpone carries out wind under 80 DEG C of hot blast temperatures at the most, coolly again put wind again, iterative cycles, until French fries or potato block moisture content up to standard, formation quality is soft, transparent color and luster or translucent, the natural potato food that surface is clearly glossy;
I, sterilization;
J, quality inspection packaging.
5. pure natural steams the preparation method of potato food, it is characterized in that carrying out according to the following steps:
A, raw material are selected: select content of starch at the most 30%, the Ipomoea batatas of weight within 200g be raw material;
B, temperature control saccharification: by the Ipomoea batatas of above-mentioned steps under the hot blast condition of 50 DEG C at the most, wind 30 hours at the most;
C, normal temperature saccharification: by the saccharification 4-7 days under at least 5 DEG C of natural temperatures of the Ipomoea batatas after temperature control saccharification;
D, to peel: the Ipomoea batatas after normal temperature saccharification is soaked in water, clean, ream potato skin;
E, steam potato: cleaned by the Ipomoea batatas after peeling and put into steamer and cook;
F, oven dry: by French fries obtained for above-mentioned steps or potato block, under the hot blast temperature of 80 DEG C at the most, dry at least 4 hours;
G, multiple dry: through the Ipomoea batatas fruit that above-mentioned baking step is obtained, under natural temperature, cool postpone carries out wind under 80 DEG C of hot blast temperatures at the most, coolly again put wind again, iterative cycles, until Ipomoea batatas fruit moisture content is up to standard, formation quality is soft, transparent color and luster or translucent, the natural potato food that surface is salubrious, glossy;
H, sterilization;
I, quality inspection packaging.
6. pure natural steams the preparation method of potato food, it is characterized in that carrying out according to the following steps:
A, raw material select: select content of starch at the most 30% Ipomoea batatas be raw material;
B, temperature control saccharification: by the Ipomoea batatas of above-mentioned steps under the hot blast condition of 50 DEG C at the most, wind 30 hours at the most;
C, normal temperature saccharification: by the saccharification 4-7 days under at least 5 DEG C of natural temperatures of the Ipomoea batatas after temperature control saccharification;
D, to peel: the Ipomoea batatas after normal temperature saccharification is soaked in water, clean, ream potato skin;
E, steam potato: cleaned by the Ipomoea batatas after peeling and put into steamer and cook;
F, segmentation: after well-done Ipomoea batatas is cooled to non-scald on hand, segmentation is block in flakes;
G, oven dry: by French fries obtained for above-mentioned steps or potato block, under the hot blast temperature of 80 DEG C at the most, dry at least 4 hours;
H, smash mashed potatoes: the sweet potato slices block that baking step is obtained is pounded sweet potato mash;
I, shaping; The mashed potatoes that above-mentioned steps is obtained are pressed into required product shape, or sweet potato slices block obtained for step h oven dry is directly compressed into required product shape;
J, multiple dry: through the potato food that above-mentioned baking step is obtained, under natural temperature, cool postpone carries out wind under 80 DEG C of hot blast temperatures at the most, coollyer puts wind again, iterative cycles, until potato food moisture content is up to standard, form quality soft, transparent color and luster or translucent pure natural sweet potato food;
K, sterilization;
L, quality inspection packaging.
7. steam the preparation method of potato food according to the pure natural of claim 4-6 described in any one, before it is characterized in that described temperature control saccharification step, be provided with tertia step: by the Ipomoea batatas chosen, wipe top layer tertia off.
8. steam the preparation method of potato food according to the pure natural of claim 4-6 described in any one, it is characterized in that described normal temperature saccharification: be by temperature control saccharification after Ipomoea batatas under at least 5 DEG C of natural temperatures at wind saccharification 4-7 days.
9. the preparation method of potato food is steamed according to the pure natural of claim 4-7 described in any one, it is characterized in that described temperature control saccharification, point high temperature and low temperature two sections of saccharification, described mashing be to go Ipomoea batatas under the hot blast temperature of 50 DEG C at the most, wind at least 4 hours; Described low temperature saccharification is that wind at least 4 hours, then lowers the temperature by the Ipomoea batatas after mashing under the hot blast temperature of 45 DEG C at the most, under the hot blast temperature of 40 DEG C at the most, and wind at least 4 hours.
10. pure natural according to claim 9 steams the preparation method of potato food, it is characterized in that described mashing hot blast temperature is 38 DEG C-48 DEG C, is preferably 40 DEG C-45 DEG C successively, 42 DEG C-43 DEG C, the wind time is 5-10 hours, is preferably 6-9 hours successively, 7-8 hours; The hot blast temperature of described low temperature saccharification is 30 DEG C-43 DEG C, is preferably 33 DEG C-40 DEG C successively, 35 DEG C-38 DEG C, 36 DEG C-37 DEG C, the wind time is 5-10 hours, is preferably 6-9 hours successively, 7-8 hours, described cooling hot blast temperature was 22 DEG C-38 DEG C, was preferably 25 DEG C-35 DEG C successively, 27 DEG C-34 DEG C, 28 DEG C-33 DEG C, 29 DEG C-32 DEG C, 30 DEG C-31 DEG C, the cooling hot blast wind time is 5-10 hours, is preferably 6-9 hours successively, 7-8 hours.
11. steam the preparation method of potato food according to the pure natural of claim 4-6 described in any one, it is characterized in that described oven dry is by the obtained French fries of abovementioned steps or potato block, put into warehouse for drying, under the hot blast temperature of 60 DEG C-80 DEG C, wind 4-10 hours, then respectively under the hot blast temperature of 60 DEG C-50 DEG C, 50 DEG C-40 DEG C, 40 DEG C-30 DEG C, wind 1-3 hours respectively.
12. pure naturals according to claim 10 steam the preparation method of potato food, it is characterized in that described oven dry is at 60 DEG C-75 DEG C, or 60 DEG C-70 DEG C, or under the hot blast temperature of 60 DEG C-65 DEG C, wind 5-9 hours, or 6-8 hours, or 7 hours, then at 58 DEG C-52 DEG C, or 56 DEG C-54 DEG C, or under the hot blast temperature of 55 DEG C, wind 1.5-3 hours, 2.5-3 hours; Then at 48 DEG C-42 DEG C, or 46 DEG C-44 DEG C, or under 45 DEG C of hot blast temperatures, wind 1.5-3 hours, 2.5-3 hours; Again then at 38 DEG C-32 DEG C or 36 DEG C-34 DEG C, or under the hot blast temperature of 35 DEG C, wind 1.5-3 hours, 2.5-3 hours.
13. steam the preparation method of potato food according to the pure natural of claim 4-10 described in any one, it is characterized in that the wind speed of described temperature control saccharification, the wind speed of oven dry, multiple dry wind speed are as 0.5-5m/ second, or 1-4.5m/ second, or 1.5-4m/ second, or 2-3.5m/ second, or 2.5-3m/ second, the wind speed of described normal temperature saccharification is 5-16m/ second, or 6-15m/ second, or 7-14m/ second, or 8-13m/ second, or 9-12m/ second.
14. steam the preparation method of potato food according to the pure natural of claim 4-6 described in any one, it is characterized in that described multiple dry be coolly under natural temperature put 6-16 hour, or 7-15 hour, or 8-14 hour, or 9-13 hour, or 10-12 hour, or again at 35 DEG C-60 DEG C after 11 hours, or 38 DEG C-55 DEG C, or 40 DEG C-52 DEG C, or 42 DEG C-50 DEG C, or 44 DEG C-48 DEG C, or under 45 DEG C of-46 DEG C of hot blast temperatures, wind 20-60 minutes, or 25-55 minute, or 30-55 minute, or 35-55 minute, or 40-50 minute, or 45-50 minute, coolly again put wind again, iterative cycles at least 4 times, or 5-12 time, or 6-11 time, or 7-10 time, or 8-9 time.
15. steam the preparation method of potato food according to the pure natural of claim 4-6 described in any one, it is characterized in that described sterilization first carries out ultraviolet sterilization, then vacuum packaging, boiling water product after vacuum packaging being put into 100 DEG C again boils, or by the steamed of 100 DEG C-120 DEG C, digestion time 8-15 minute or 10-12 minute.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105475920A (en) * | 2015-12-28 | 2016-04-13 | 王火生 | Dried sweet potato and preparation method thereof |
| CN106343433A (en) * | 2016-11-09 | 2017-01-25 | 全建军 | Preparation method for dried sweet potatoes |
| CN108606147A (en) * | 2018-03-17 | 2018-10-02 | 衢州市农业科学研究院 | A kind of production method of pure natural sweet potato potato dried meat |
| CN109043409A (en) * | 2018-07-19 | 2018-12-21 | 童开英 | A kind of production method of dried sweet potato |
| CN109393294A (en) * | 2018-12-13 | 2019-03-01 | 扬州大学 | A kind of new method that taro steams, boils |
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| CN1322489A (en) * | 2000-05-08 | 2001-11-21 | 张联懋 | Sweet potato pretreating method and products |
| CN1433708A (en) * | 2003-03-03 | 2003-08-06 | 宁宏图 | Method for preparing steamed potato strip and block |
| CN1559281A (en) * | 2004-02-25 | 2005-01-05 | 北京南辰天虹农艺有限公司 | Method for provessing preserved sweet potato |
| CN101057607A (en) * | 2007-05-24 | 2007-10-24 | 浙江省农业科学院 | Sweet potato steaming and boiling processing method |
| CN103082239A (en) * | 2013-03-11 | 2013-05-08 | 湖南省永吉农业开发有限公司 | Method for processing dried sweet potatoes |
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| CN1322489A (en) * | 2000-05-08 | 2001-11-21 | 张联懋 | Sweet potato pretreating method and products |
| CN1433708A (en) * | 2003-03-03 | 2003-08-06 | 宁宏图 | Method for preparing steamed potato strip and block |
| CN1559281A (en) * | 2004-02-25 | 2005-01-05 | 北京南辰天虹农艺有限公司 | Method for provessing preserved sweet potato |
| CN101057607A (en) * | 2007-05-24 | 2007-10-24 | 浙江省农业科学院 | Sweet potato steaming and boiling processing method |
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Cited By (5)
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| CN105475920A (en) * | 2015-12-28 | 2016-04-13 | 王火生 | Dried sweet potato and preparation method thereof |
| CN106343433A (en) * | 2016-11-09 | 2017-01-25 | 全建军 | Preparation method for dried sweet potatoes |
| CN108606147A (en) * | 2018-03-17 | 2018-10-02 | 衢州市农业科学研究院 | A kind of production method of pure natural sweet potato potato dried meat |
| CN109043409A (en) * | 2018-07-19 | 2018-12-21 | 童开英 | A kind of production method of dried sweet potato |
| CN109393294A (en) * | 2018-12-13 | 2019-03-01 | 扬州大学 | A kind of new method that taro steams, boils |
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| CN105029282B (en) | 2018-12-11 |
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